Nova Scotia Chowder

Name: Nova Scotia Chowder
Cuisine: Canadian
Ingredients: 3.5 oz Russet potatoes, peeled, small dice; 7 oz Clam juice; 2 tsp Unsalted butter; 3½ tbsp Bacon, small dice; 3½ tbsp Onions, white, small dice; 3½ tbsp Onions, white, small dice; 1½ tsp Garlic cloves, crushed; 2 tbsp Celery, small dice; ½ each Bay leaf; 4 tsp Flour, all-purpose; 4 tsp Flour, all-purpose; 7 oz Chicken stock; 7 oz Fish stock; ⅓ cup Heavy cream; ½ tsp Salt, Kosher; ½ tsp Salt, Kosher; ¼ tsp Pepper, white, ground; ¼ tsp Pepper, white, ground; ¼ tsp Pepper, white, ground; ½ tsp Parsley, chopped; ¼ tsp Thyme, chopped; Grapeseed oil; ¼ cup Onion, chopped; 4 oz Wild mushrooms; 4 Fingering or Baby Dutch potatoes, par-boiled, sliced; 4 Fingering or Baby Dutch potatoes, par-boiled, sliced; 1 oz Chorizo, casing removed, rendered, diced; S/P; 6 pieces - Lobster meat, cooked, knuckles claw; 6 pieces - Lobster meat, cooked, knuckles claw

Preparation info

Serves
4

Difficulty
Easy

Appears in

Viva La Lobster

By Grant MacPherson

Published 2025

About

Ingredients

3.5 oz Russet potatoes, peeled, small dice
7 oz Clam juice
2

Americas
Canada
Soup

Method

Add diced potatoes to a roasting pan, cover with clam juice, cook until tender. Cool down mixture, strain juice, separate & reserve.

In another pan, melt butter, cook bacon until it begins to brown. Add onion, celery, garlic & bay leaf, sauté until soft. Add the flour to form a roux; cook out the flour without burning. Gradually whisk in the reserved clam juice, chicken & fi